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Friday, April 17, 2009

Braised Pork Chops with Homemade Curry and Chutney Sauce

From the kitchen of One Perfect Bite...I grew up as "Big" Mary in a two Mary household. "Little" Mary - all five feet of her - was my mother. If you phoned the house you'd have to specify which of us you wanted to talk with. I hated it. When our daughters arrived I was determined to spare them such ignominy. Oh, they have pet names but those are sealed within the bosom of the family. That's fine, except when you need to know which child I'm speaking of. So, for today, I'll be referring to my first born as "Number One Daughter." When we get together and family updates are complete it's time to talk food. You need to know that Number One Daughter is fearless in the kitchen and she does know what she's doing. If that meat on your plate looks like boar chances are it is. Get the drift? This year she set me onto Nancie McDermott's The Curry Book - Memorable Flavors and Irresistibly Simple Recipes from Around the World. As a rule of thumb, I won't buy a cookbook until I've found and tested at least two recipes, but Number One Daughter's recommendation was all I needed to place an order for the book. I was surprised by the simplicity of the recipes and the depth of flavor that could be produced with so few ingredients. I know it's not necessary to make your own chutney - Major Gray's would do nicely - but it's fun to know how its done. You can use any curry powder you like, but I've included a recipe that will allow you to make your own for the same reason. So, today we'll have a three-fer.

Directions:1) Combine flour, salt and pepper in a shallow bowl. Pat pork chps dry; dredge in flour mixture. Set aside.2) Heat butter and oil in a large skillet over medium-high heat. Add pork chops and cook until lightly browned, about 1 minute per side. Remove chops to a platter.3) Add shallots and curry powder to skillet; cook until shallots are softened and coated with curry powder, about 3 minutes. Add wine and broth, scraping fond from bottom of pan. Bring to a boil.4) Combine half-and-half and cornstarch in a small bowl. Gradually add to skillet. Dice any large fruit pieces in your chutney. Stir chutney into skillet and bring to a boil. Reduce heat and simmer until sauce is golden and slightly thickened, about 3 minutes.5) Return pork chops to pan; turn to coat both sides with sauce. Cover and simmer, turning once, for a total of 20 minutes, or until done. Transfer to a serving platter, cover with sauce and sprinkle with chives. Yield: 4 servings.

Cook's Note: I always brine pork chops. Ingredients and directions for brine are here. This extra step is well worthwhile. You'll have wonderfully moist pork chops.

Directions:1) Peel mangoes and cut into bite-size chunks. Place into a large (3-quart) saucepan. Peel, core and coarsely chop it; add to saucepan along with onion, bell pepper, raisins, ginger, sugar, vinegar, mustard seeds, pepper flakes and salt.2) Bring to a boil over medium heat. Reduce heat and simmer until vegetables are tender and liquid thickens into a light syrup, about 30 to 40 minutes. Remove from heat. Cool to room temperature. Refrigerate. Chutney will keep for 3 to 4 weeks in refrigerator. Yield: About 3 cups.

Directions:Place all ingredients, except turmeric, in a frying pan. Toast spices over medium heat until they darken, release their fragrance and wisps of smoke rise from pan, about 3 minutes. Cool to room temperature. Stir in turmeric. Store tightly covered and away from heat and light. Shelf life is about 3 months. Yield: 1/2 cup.

I shall give the mango chutney a go - something I haven't made before, but had forgotten that I would love to - being a Brit, curry is second nature to me. Actually, I think I am right in saying that Indian food is the number 1 take away in England!

I do buy Major Greys (and a jar is always in the pantry) thanks for the curry recipe -- I may try to make my own -- there is definitely a difference in curry powders -- currently I get one from Penzy's that is really good but I'll try your recipe.

Mary those pork chops look like they should be on the menu of a fine restaurant. Thank you for the chutney recipe. I have been looking for a good one and I think I definitely found it.. I want a good recipe because it is expensive to buy and it never has been worth the price. Have a great weekend...

I wish I had your restraint! If I see a cookbook with a pretty picture I buy it. I'm hopeless! But I do like to sit around and read them at night and I cook from them all the time so it's not a waste, just a little excessive!

Two things I am always looking for are new roast chicken recipes and new pork chop recipes. I usually brine my chops, so there's no hesitation there. I love the chutney glaze on these - can't wait to try them!

Having a British mother both curry and chutney were used in the kitchen alot. She has a chutney recipe (and thank you a future blog is being inspired!). This is definately a recipe I will make her. Maybe for Mother's Day!

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